a journey through my grandmother's cookbook

Month: October 2017

The noodle kugel of my dreams is not studded with rum-soaked raisins (blech), or crushed canned pineapple (double blech), or synthetic apple pie filling (the blechiest of all the blechs). It is not sweetened with sugar, or topped with crumbled cornflakes, or scented with vanilla or cinnamon any other member of the pumpkin spice family. And you’ll never be confused about when to eat it, because it’s not some unholy combination of side dish and desert—it’s savory, damnit. It’s a kugel for adults. And whenever it appears on a buffet (or, you know, the stovetop, because there’s only so much room on a kitchen counter), it’s also the center of attention.